Leavened corn focaccia prepared with small tricks that allow the use of gluten-free flours, especially wholegrain, without abusing eggs, powdered milk, brewer’s yeast, and already packaged flour mix.

I remind you of the small tricks I learned and use with gluten-free flours:

Recalculate the doses of flour and liquids present in the recipe.
Use almost esclusively healthier wholemeal flours and with a greater amount of fiber that helps the ability to make well-bonded doughs.
Use natural thickeners that can create a “texture” that replaces the “glutic network” that naturally forms by using wheat flour.
Preferably use the indirect or liquid pre-dough called “poolish” to help our dough retain the fermentation gases. Times and doses of use refer to the “poolish” of Master Giorilli. This procedure allows you to reduce the amount of beer yeast very often slightly salted to raise gluten-free flour.
Reduce cooking time to maintain moisture in leavened preparation. Cooking at high temperatures for the top 10, then baking at a lower temperature until you get a nice golden surface.


  • 210 g fine maize flour
  • 200 ml water
  • 20 g psyllium peels (or 1 egg white)
  • 1 spoon extra virgin olive oil
  • 1 rice malt spoon
  • 6.5 g of fresh brewer’s yeast (or 2 g granulated brewer’s yeast)
  • 3 g of sea salt

How to make focaccia

Sift the corn flour into a bowl so that it is oxygenated and remove any lumps.

Dissolve fresh yeast in 90 ml of water (if you use the granulated yeast, remember to activate it mixing it with half a glass of water, a dose of water taken from the 200 ml of water cited in the ingredients, and 1 teaspoon of rice malt. Cover the glass with a plastic film and let it rest for 5-10 minutes until a foamy layer forms on the surface).

Prepare the “poolish”, in a bowl pour 90 g of flour and 90 ml of water where you have dissolved our brewer’s yeast and 1 tablespoon of rice malt.

Cover the bowl with a plastic wrap and let it rest for 2 hours (my “poolish” doubled in the first 30 minutes and tripled in two hours).

Now you can add the rest of the ingredients to the “poolish”. Work with a spoon until the dough is well mixed.

Coat the mold you have chosen for baking with parchment paper.

Pour the mixture into the mold and let it rest for another 1 hour (my dough is doubled in 1 hour).

Bake the focaccia at 200 ° C for the first 10 minutes, then lower the oven temperature to 180 ° C and continue cooking for another 15 minutes, until the surface is pleasantly golden (remember that every oven is different an extra control to the degree of cooking of our baked products never hurts).

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